Chicken Fricassee (Fricassee De Poulet a L'Ancienne)
- 1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter, softened, divided
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, cut into 1/4-inch dice (1 cup)
- 1 carrot, cut into 1/4-inch dice (1/2 cup)
- 1 celery stalk, cut into 1/4-inch dice (1/3 cup)
- 8 ounces cremini mushrooms, trimmed and quartered
- 2 tablespoons all-purpose flour
- 2/3 cup dry white wine
- 4 cups chicken broth
- 2 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 large egg yolks, room temperature
- 1/4 cup heavy cream
- 2 to 3 tablespoons roughly chopped fresh tarragon leaves
- 2 tablespoons fresh lemon juice
- Produce
- Bay leaf (1)
- Carrot (1)
- Celery stalk (1)
- Cremini mushrooms (8 ounces)
- Flat-leaf parsley, fresh (2 sprigs)
- Tarragon, fresh leaves (2 tablespoons)
- Thyme, fresh (2 sprigs)
- Yellow onion, small (1)
- Meat
- Chicken (3 1/2 to 4 pounds), whole (1)
- Canned Goods
- Chicken broth (4 cups)
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Olive oil, extra-virgin (1 tablespoon)
- Salt and freshly ground pepper, Coarse (1)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Dairy
- Butter, unsalted (3 tablespoons)
- Heavy cream (1/4 cup)
- Refrigerated
- Egg yolks, large (2)
- Beer, Wine & Liquor
- White wine, dry (2/3 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published October 12, 2012 (4 months ago).
84 people saved this recipe.
